Managing staff costs for a takeaway or restaurant

Aidan McInnerny
Author Aidan McInnerny
Takeaway staff

Managing staff costs is one of the most challenging aspects of running a restaurant. In order to be profitable, it's important to strike a balance between providing excellent service and keeping labour costs under control.

In this blog post, we'll take a look at the concept of staff cost equilibrium and how it can be used to optimize staff costs in a restaurant.

Key concepts to know about staff costs

Staff cost equilibrium

Staff cost equilibrium is the point at which the cost of labour is balanced against the revenue generated by that labour. In other words, it's the point at which the cost of paying staff is equal to the revenue that is generated as a result of their work. To achieve staff cost equilibrium, it's important to strike a balance between labour costs and revenue.

Labour costs

Labour costs are the total expenses associated with paying and training staff. This includes wages, salaries, benefits and taxes. In a restaurant, labour costs can be a significant portion of overall expenses, and it's important to keep them under control in order to maintain profitability.


Revenue is the total amount of money that a restaurant brings in from sales. This includes revenue from food and beverage sales, as well as any other sources of income such as catering or private events. In order to achieve staff cost equilibrium, it's important to ensure that revenue is sufficient to cover labour costs.

Staff productivity

Staff productivity is a measure of how much revenue is generated per hour of labour. To achieve staff cost equilibrium, it's important to maximise staff productivity by ensuring that staff are working efficiently and effectively. This can be done by providing ongoing training, implementing standard operating procedures and utilising technology to streamline processes.

Staff to sales ratio

The staff to sales ratio is a measure of how many staff are required to generate a certain amount of revenue. To achieve staff cost equilibrium, it's important to keep this ratio as low as possible, by minimising labour costs and maximising revenue.

This can be done by optimising staff scheduling, cross-training staff and utilising technology to automate processes.

Managing staff cost equilibrium

Managing staff cost equilibrium involves regularly monitoring labour costs, revenue and staff productivity, and making adjustments as needed. By regularly reviewing and analysing data, restaurant owners and managers can identify areas where labour costs can be reduced, and revenue can be increased. Additionally, owners can use tools like scheduling software to keep labour costs under control.

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